How To Make Espresso Crinkles By Chef Panda, August 4, 2013, In Cookies, Desserts, Simple Recipes Home » Desserts » Cookies » How To Make Espresso Crinkles Espresso Crinkles Espresso crinkles are easy to make and even easier to eat! The indulgent combination of unsweetened chocolate and instant espresso powder gives this dessert a depth of flavor that makes these cookies quite sophisticated. Sprinkle or roll them in powdered sugar before baking to ensure sweetness, and you’ll get the added benefit of a uniquely cracked surface and snow-covered look. To start off with, collect your ingredients. They are the following: 4.5 ounces all-purpose flour (about 1 cup)Crinkles appoved 1 1/4 cups powdered sugar, divided 1/4 cup unsweetened cocoa 1 1/4 teaspoons baking powder 1/8 teaspoon salt 5 1/4 teaspoons canola oil 1 1/2 ounces unsweetened chocolate, chopped 1 teaspoon instant espresso granules 3/4 cup packed brown sugar 3 tablespoons light-colored corn syrup 1 1/2 teaspoons vanilla extract 2 large egg whites 1. Combine dry ingredients in a medium bowl and stir with a whisk. Then combine oil and chocolate in a small saucepan over low heat and cook until the chocolate melts. Add espresso granules to pan and stir until blended. Remove from heat. Pour your chocolate mixture into a large bowl and allow to cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Finally, add your egg whites, stirring with the whisk. Add dry mixture to egg mixture, stirring gently just until combined. Cover and place in fridge to chill overnight. 2. Preheat oven to 350°. 3. Lightly coat your hands with flour so the dough doesn’t stick. Roll the dough into 1-inch balls. Dip balls in remaining 1/2 cup powdered sugar and place them two inches apart on two baking sheets lined with parchment paper. Bake for 10 minutes or until the cookie tops are cracked and almost set. Let them cool and enjoy!
Posted on: Sun, 04 Aug 2013 01:53:20 +0000
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